The weather the past three to four months in the Northland has been welcome by most people. You can count those who grill among the happy campers.

Grilling usually isn’t an activity most people associate with winter. But this year, I bet there have quite a few steaks and burgers and the like cooked on outdoor grills.

Another popular food prepared on the grill is meat wrapped in bacon. (In case you didn’t know it, Americans eat more than a billion servings of bacon a year.)

While I haven’t joined in on the fun, the thought of some bacon-wrapped chicken or pheasant bits or a hunk or two of beef or venison does sound quite appealing.

My favorite way to prepare a bacon wrap is to marinate the meat first in a mixture of teriyaki, orange juice and honey. When it comes time to throw the meat on the grill, I stuff the pieces with slices of garlic, jalapeno and onion before wrapping them in bacon.

It doesn’t get any better than this.

Marinade
1 cup of teriyaki sauce
½ cup of orange juice
½ cup of honey
1 small onion, diced
2 cloves of garlic, diced
3 or 4 sprigs of rosemary (optional)
1 tablespoon sesame oil
Mix ingredients in rectangular contain like a cake pan. Place meat in container  and then put in meat; let it sit in fridge for at least a day.
Note: Any kind of meat works well, from wild game such as venison, upland birds or waterfowl as well as domestic cuts (beef, pork, buffalo) and chicken. This recipe can be doubled easily.